Easy lunch

I'm totally sick of the food at the med center. I seriously doubt how people there can survive eating the same food over and over again. Famiglia pizzas, Wendy's, the Korean deli, Mike's bagel, it was basically my menu Monday through Friday during the past two years, with one random day spent at Subway, some Mexican deli, or Carrot Top. I'm not saying the food is lousy. But it's definitely time for a change.

For a long while, I managed to have lunch at home before coming in to the office. In the morning I would read papers and use VNC to work on my lab computer. But I've really got a lot of work to do lately and have to come in earlier in the morning. Sandwiches are now handy to me. See some basic sandwich recipes below:



Grilled Ham Sandwiches
INGREDIENTS:

* 1 red onion, sliced 1/4" thick
* 1 yellow onion, sliced 1/4" thick
* 1/2 lb. ham slices
* 2 Tbsp. honey
* 1 Tbsp. Dijon mustard
* 1/2 tsp. dried thyme leaves
* 3 Tbsp. butter, softened
* 8 slices whole wheat bread
* 1/4 lb. Cheddar cheese, sliced

PREPARATION:
Preheat dual contact grill. Combine honey, Djon mustard, and thyme leaves. Brush on onion slices. Grill onion slices for 3-5 minutes until tender and marked with grill marks. Remove from grill and set aside.

Grill ham slices for 3-4 minutes until heated through. Spread butter on one side of each piece of bread. Make sandwiches with the grilled onions, ham, and cheese, assembling sandwiches with buttered side out. Grill each sandwich for 3-6 minutes until hot and cheese is melted. 4 sandwiches

Italian Grilled Cheese Sandwiches
INGREDIENTS:

* 8 slices whole wheat bread
* 1/4 cup prepared pesto
* 8 thin slices mozzarella cheese
* 1 tomato, thinly sliced
* 8 thin slices Provolone cheese
* 2 eggs, beaten
* 1/3 cup milk
* 1/8 tsp. white pepper
* 1 Tbsp. flour
* 3 Tbsp. cornmeal
* 2 Tbsp. grated Parmesan cheese

PREPARATION:
Preheat dual contact grill, waffle maker, or panini maker. Spread one side of each slice of bread with pesto. Make sandwiches, enclosing a thin slice of tomato between two slices of cheese, one mozzarella and one provolone.

On shallow plate, beat eggs with milk and pepper.

On another shallow plate, combine flour, cornmeal, and Parmesan cheese. Dip sandwiches into egg mixture, then dip into flour mixture.

Cook for 4 minutes on grill until crisp and golden.